ChefSteps | Make low-fat or vegan whipped cream from scratch! | Skinny Whipped Cream | ChefSteps @chefsteps | Uploaded 2 years ago | Updated 2 hours ago
Get the skinny on this whip 👉 chfstps.co/3pdkmHB
We’ve heard your whipped cream comments and cries! While our originally Skinny Whip recipe is beloved by many, we’ve collected lots of requests over the years for gelatin- and dairy-free alternatives. We donned our research-and-development caps and created this low-fat, low-sugar alternative that we love even more than the original.
This is an easy formula to follow with whatever milk you like—the recipe below calls for 2% dairy milk, but we also achieved great results with store-bought Oatly brand oat milk and homemade nut milk. Note that your results may vary depending on the nut milk you use—many store-bought varieties are over-engineered with added gums, starches, or other stabilizers. (This is why we love using homemade nut milk. It has just two ingredients: nuts and water.)
Gellan gum is our vegetarian- and vegan-friendly gelatin alternative. It has a neutral flavor and its stabilizing properties are pretty amazing. The low percentage in this recipe gives us a fluid gel that’s perfectly balanced for whipping in an iSi siphon and achieving a smooth, light, and fluffy texture. (Any higher and you’ll end up with a whipped cream that’s closer to a meringue.)
Head on over to chefsteps.com to sign up for our newsletter
Get the skinny on this whip 👉 chfstps.co/3pdkmHB
We’ve heard your whipped cream comments and cries! While our originally Skinny Whip recipe is beloved by many, we’ve collected lots of requests over the years for gelatin- and dairy-free alternatives. We donned our research-and-development caps and created this low-fat, low-sugar alternative that we love even more than the original.
This is an easy formula to follow with whatever milk you like—the recipe below calls for 2% dairy milk, but we also achieved great results with store-bought Oatly brand oat milk and homemade nut milk. Note that your results may vary depending on the nut milk you use—many store-bought varieties are over-engineered with added gums, starches, or other stabilizers. (This is why we love using homemade nut milk. It has just two ingredients: nuts and water.)
Gellan gum is our vegetarian- and vegan-friendly gelatin alternative. It has a neutral flavor and its stabilizing properties are pretty amazing. The low percentage in this recipe gives us a fluid gel that’s perfectly balanced for whipping in an iSi siphon and achieving a smooth, light, and fluffy texture. (Any higher and you’ll end up with a whipped cream that’s closer to a meringue.)
Head on over to chefsteps.com to sign up for our newsletter
